Listen, I understand that tuna salad isn't meatless but it checks a couple of my Meatless Monday boxes* so I'm including it for future reference.

* Meatless Monday, for me, is about eating more vegetarian meals, yes, but it's also about adding quick and easy meals to my repertoire, eating high protein meals without a slab of beef, and having meals in my arsenal that don't require a trip to the grocery store.

This salad is so quick to prepare, can be modified in many different ways to suit your taste, and is healthy enough that I feel smug eating it. (I know the pickles and hot sauce present some sodium issues but I'm giving them a pass because: kale.)

Ingredients

Leafy greeens for 2 (I used 3 large leaves of kale, destalked and chiffonaded.)

Juice of 1/2 lemon

1 can flaked white tuna, drained (170g)

1 heaped Tablespoon mayo

1/2 tsp hot sauce (or more if you lurve hot sauce)

1 Tablespoon hemp hearts

1 Tablespoon chia seeds

1 pickle, finely diced (I love pickles so I use the equivalent of approximately 2 heaped Tablespoons of diced pickle)